Twice-Baked Loaded Potatoes

Name: Twice-Baked Loaded Potatoes
Total time: 30
Yield: 4
Ingredients: 2 russet potatoes; 2 teaspoons olive oil; ½ cup sour cream, plus more for serving; 2 tablespoons unsalted butter, melted; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 cup shredded cheddar cheese, divided; ½ cup scallions, thinly sliced, divided; 2 strips bacon, cooked, crumbled

Recipe by Jody Tixier from tasty.co

Meal 30 Mins.

Ingredients

4 servings

•

2 russet potatoes
•

2 teaspoons olive oil
•

½ cup sour cream, plus more for serving
•

2 tablespoons unsalted butter, melted
•

1 teaspoon kosher salt

•

½ teaspoon freshly ground black pepper
•

1 cup shredded cheddar cheese, divided
•

½ cup scallions, thinly sliced, divided
•

2 strips bacon, cooked, crumbled

Instructions

Preheat the oven to 400˚F (200˚C).
Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
Place the potatoes on a rimmed baking sheet and bake for 1 hour.
Transfer potatoes to a cutting board, and cut in half.
Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
Use a spoon to transfer the potato mixture back into the scooped out potato skins.
Bake for 10 minutes.
Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
Top with sour cream, bacon, and the remaining scallions.
Enjoy!